This is a simple, no-bake cheesecake that makes a beautiful dessert or tea-time treat that can be kept for days in your fridge. You can serve it at any occasion and can easily vary the topping if you find other fruits in season, or prefer something like a lemon curd or granadilla drizzle.
Here’s what goes in:
For the crust:
- 1 packet of Tennis Biscuits (200g), crushed
- 125g of butter, melted
For the filling:
- 1 tin of condensed milk (385g)
- Half a cup of lemon juice
- 1 tub of smooth, cream cheese (250g)
- 125 ml of cream, whipped
For the topping:
- Fresh Strawberries, (or any fruit of your choice), sliced and laid on top of the cake
- Other variations include lemon curd or granadilla pulp drizzled over the top
How to do it:
For the base: The easiest way to crush the biscuits is to empty them into a zip seal bag and gently crush them with a rolling pin or another suitably heavy object. Combine the biscuits with the melted butter in a mixing bowl. Press this mixture firmly into a greased springform cake tin, with a diameter of approximately 23cm. Use the back of a metal spoon to smooth it down and then refrigerate the crust while you make the filling.
To make the filling, whip the cream using a hand-held electric beater in a small glass bowl. In a separate bowl, combine the condensed milk, cream cheese and lemon juice and mix well with a beater until this is smooth and creamy. Fold the whipped cream into the cream cheese mixture. Pour over the base into the cake tin and return to the fridge to set for at least 4 hours or overnight.